If you like "spicy", this is great for marinating chicken, beef, or pork on the grill. It can also be used as satay (saté) sauce for barbecued meat skewers.
- Preparation time: 20 minutes
- Makes 0.5 liter (2+ cups) of marinade/sauce
- Freezes well.
- 140 grams ( = 125 ml = 1/2 cup) chunky peanut butter
- 125 ml ( = 1/2 cup) peanut oil
- 60 ml ( = 4 tablespoons = 1/4 cup) white wine vinegar
- 60 ml ( = 4 tablespoons = 1/4 cup) half-and-half Japanese soy sauce (e.g., Kikkoman Light) and sweet Indonesian soy sauce (ketjap manis).
- Use the "Lite" variety of Kikkoman: the regular variety is loaded with salt
- If your local supermarket doesn't carry ketjap, just use the Japanese variety.
- 60 ml ( = 4 tablespoons = 1/4 cup) lemon juice
- 1.5 tablespoons ( = 4 cloves) minced garlic, or garlic paste
- 1.5 tablespoons dried cilantro
- 2 tablespoons dried red pepper flakes
- 2 tablespoons freshly grated ginger root
- In a pinch, use ginger paste or even ginger powder
- 1 tablespoon dark sesame oil
- 1 tablespoon palm sugar or brown sugar
- If it is hard to cut, break up, or grate, just stick it in the microwave oven for 20-30 seconds
- If your local Asian supermarket does not have palm sugar, use regular dark brown sugar (does not exist in France...)
- 1 tablespoon finely minced onion
EQUIPMENT & SUPPLIES
- Food processor or blender
PREPARATION / DIRECTIONS
- Combine all ingredients in the bowl of the food processor or blender
- Blend well to emulsify
- If the mixture is too thick, add a few drops of water at a time
- Left-over unused marinade
- Never re-use marinade/sauce that has been in touch with ( = contaminated by) uncooked chicken etc!
©1994-2016 F. Dörenberg, unless stated otherwise. All rights reserved worldwide. No part of this publication may be used without permission from the author.